Screen LibraryUltrasound technologies for food and bioprocessing
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| Corporate Authors: | |
|---|---|
| Group Author: | ; ; |
| Published: |
Springer,
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| Publisher Address: | New York |
| Publication Dates: | c2011. |
| Literature type: | Book |
| Language: | English |
| Series: |
Food engineering series |
| Subjects: | |
| Online Access: |
http://dx.doi.org/10.1007/978-1-4419-7472-3 |
| Carrier Form: | 1 online resource (xii, 665 p.): ill. |
| ISBN: |
9781441974723 (electronic bk.) 1441974725 (electronic bk.) |
| Index Number: | TS201 |
| CLC: | TS201.1 |
| Contents: |
Includes bibliographical references and index. Preface; Contents; Contributors; 1 The Physical and Chemical Effects of Ultrasound; 2 Acoustic Cavitation; 3 Ultrasound Applications in Food Processing; 4 The Thermodynamic and Kinetic Aspects of Power Ultrasound Processes; 5 Wideband Multi-Frequency, Multimode, and Modulated (MMM) Ultrasonic Technology; 6 Application of Hydrodynamic Cavitation for FoodINTbreak; and Bioprocessing; 7 Contamination-Free Sonoreactor for the Food Industry; 8 Controlled Cavitation for Scale-Free Heating, Gum Hydration and Emulsification in Food and Consumer Products; 9 Ultrasonic Cutting of Foods. Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a. |